Pota­toes: sweet potato or Jerusalem ar­ti­chokes green beans: as­para­gus or gar­den peas 1 To make the tape­nade, place the gar­lic in a mor­tar, sprin­kle over a pinch of salt and pound with a pes­tle to form a paste. Add the basil and pound un­til the leaves have bro­ken down, then add the olives and wal­nuts and pound again un­til you get a thick paste. Stir in the olive oil and vine­gar and sea­son with pep­per. (Al­ter­na­tively, you can al­ways throw these in­gre­di­ents in a food pro­ces­sor and blitz away.) 2 Bring a large saucepan of salted wa­ter to the boil, add the pota­toes and cook for 15–20 min­utes un­til they are just ten­der – the ex­act cook­ing time will de­pend on the size and va­ri­ety of your pota­toes so keep an eye on them, as you don’t want them so soft that they are break­ing apart. When ready, drain. 3 Bring an­other saucepan of salted wa­ter to the boil. Add the pasta and cook ac­cord­ing to the packet in­struc­tions un­til al dente. Drain and com­bine the warm pasta with the warm pota­toes. 4 Heat 1 ta­ble­spoon of olive oil in a fry­ing pan, add the green beans and sauté for 4–5 min­utes un­til the beans are bright green, just ten­der and be­gin­ning to colour. 5 Com­bine the tape­nade, pasta, pota­toes and beans along with a swirl of olive oil to loosen ev­ery­thing up. Toss to­gether well. To serve, scat­ter over the sun­flower seeds, ca­pers and pars­ley.

4 white pep­per­corns 2 ta­ble­spoons co­rian­der seeds 2 ta­ble­spoons cumin seeds ½ cup al­monds or shelled pis­ta­chios, toasted ½ cup (45g) des­ic­cated co­conut, toasted 2 ta­ble­spoons white sesame seeds, toasted 1 ta­ble­spoon black sesame seeds 1 ta­ble­spoon nigella seeds 1 tea­spoon sea salt 1 Pre­heat the oven to 200°C. 2 To make the Co­conut Dukkah, place a fry­ing pan over a medium heat and toast the pep­per­corns and the co­rian­der and cumin seeds un­til fra­grant and pop­ping, about 60 sec­onds. Add to a mor­tar and pound with a pes­tle to a coarse pow­der, then add the nuts and pound again un­til chunky. Mix through the co­conut, sesame seeds, nigella seeds and salt. 3 Coat the red onion slices in 2 tea­spoons of olive oil and set aside. Place the car­rots on a large bak­ing tray, coat in 1-2 ta­ble­spoons of olive oil, sea­son with salt and pep­per and place in the oven to roast. After 20 min­utes, add the sliced red onion to the bak­ing tray and roast for a fur­ther 10 min­utes or un­til the car­rots and onion are both ten­der and golden. 4 Bring a saucepan of salted wa­ter to the boil, add the mung beans and sim­mer for 25–30 min­utes un­til ten­der. Drain. 5 In a large fry­ing pan, add 1 ta­ble­spoon of olive oil and fry the green beans un­til just ten­der and start­ing to colour. Re­move from the pan. 6 Com­bine the car­rots, mung beans, green beans, herbs, a driz­zle of olive oil and a good squeeze of le­mon juice and sea­son with salt and pep­per to taste. Scat­ter over the co­conut dukkah and serve.

puy lentils: an­other va­ri­ety of lentil 1 To make the Ca­per May­on­naise, whisk to­gether the may­on­naise, yo­ghurt and olive oil un­til well com­bined. Stir in the ca­pers, le­mon juice and gar­lic and sea­son with pep­per and a lit­tle salt to taste (you shouldn’t need much salt as the ca­pers will al­ready make this quite salty). 2 Fill a saucepan with wa­ter to a depth of 3cm and sit a steamer bas­ket on the top. Place the eggs in the steamer bas­ket, cover with a lid and bring the wa­ter to the boil. Steam the eggs for around 5 min­utes for soft-boiled, 7 min­utes for medium or around 9 min­utes for hard-boiled. (Of course, the amount of time will de­pend on the size of your eggs, so you may have to try this a few times to get it per­fect for you!) When ready, im­me­di­ately cool un­der cold run­ning wa­ter. 3 Add the lentils to a saucepan of salted wa­ter, bring to the boil and cook for 20-25 min­utes un­til just ten­der. Drain. 4 In a large fry­ing pan, add 1 ta­ble­spoon of olive oil and fry the green beans for 3-4 min­utes un­til they are just ten­der and are start­ing to char. Re­move the beans from the pan and add an­other ta­ble­spoon of oil, then add the kale and cook for a few min­utes un­til wilted and start­ing to colour. 5 Com­bine the beans, kale and herbs with the red onion, radishes, toma­toes, olives and lentils. Pour over the red wine vine­gar, driz­zle with some olive oil and sea­son with salt and pep­per. To serve, pile the salad on a serv­ing dish and driz­zle the ca­per mayo over the top. Peel the eggs, then break up or slice them and place over the salad, fin­ish­ing with a few good grinds of pep­per.

freekeh: spelt, faro or pearl bar­ley For gluten free, use quinoa in place of freekeh 1 Roughly chop or tear up the mar­i­nated vegeta­bles with your hands. The shape and size is up to you. 2 Add the freekeh to a large saucepan of salted wa­ter and bring to the boil. Re­duce the heat to a sim­mer and cook, un­cov­ered, for 40-45 min­utes un­til the grains are ten­der. Drain. 3 To make the Kale Pesto, blitz the kale, gar­lic and sun­flower seeds to­gether in a food pro­ces­sor, grad­u­ally adding the olive oil along with 1 ta­ble­spoon of wa­ter, un­til you have a smooth, green sauce. Stir in the parme­san and sea­son to taste with salt and pep­per. 4 For the Chilli–Parme­san Sun­flower Seeds, pre­heat the oven to 150°C. In a bowl, com­bine the sun­flower seeds, olive oil, parme­san and chilli pow­der or flakes (the heat fac­tor is de­pen­dent upon the type of chilli pow­der you use, so ex­er­cise your dis­cre­tion here and vary the amount ac­cord­ing to your pref­er­ence). Mix well to coat the seeds evenly in the flavour­ings, spread on a bak­ing tray and bake for 10-12 min­utes un­til the cheese is melted and the seeds are golden. 5 Com­bine the freekeh, mar­i­nated vegeta­bles and herbs and sea­son with salt and pep­per. Squeeze over the le­mon juice, spoon over big dol­lops of the Kale Pesto and fold through gen­tly. To serve, sprin­kle over some Chilli–Parme­san Sun­flower Seeds (you may have ex­tra, so store them in an air­tight jar to snack on later).

comte: gruyere, ched­dar mache (lamb’s let­tuce): baby rocket leaves or spinach leaves 1 Pre­heat the oven to 200°C. 2 To make the pesto, place the gar­lic in a mor­tar and sprin­kle over a good pinch of salt. Pound with the pes­tle to form a paste, then add the pars­ley and mache and pound un­til the leaves have bro­ken down. Add the nuts and pound again to a rough paste, then slowly pour over the oil and stir to­gether un­til smooth. Add the le­mon zest and juice and the cheese and sea­son with salt and pep­per to taste. 3 Place the brus­sels sprouts on a bak­ing tray, driz­zle with 1-2 ta­ble­spoons of oil and

sea­son with salt and pep­per. Roast for 20-25 min­utes un­til ten­der and golden. 4 Add the quinoa and veg­etable stock to a saucepan and bring to a gen­tle boil. Re­duce the heat to low and leave to sim­mer for 15 min­utes, or un­til the quinoa is ten­der and translu­cent and all the liq­uid has been ab­sorbed (if there is any liq­uid left over at this point sim­ply drain it off). Leave the quinoa in the hot saucepan off the heat for 5-10 min­utes to al­low it to dry out, then fluff up the grains with a fork. 5 In a fry­ing pan, heat 1 ta­ble­spoon of olive oil and add the green beans with a pinch of salt. Sauté for 3-4 min­utes, un­til the beans are just ten­der and start­ing to colour. 6 Com­bine the brus­sels sprouts, beans, quinoa and olives. Spoon over the pesto and stir well, then scat­ter over the pars­ley to fin­ish.

SERVES 4~6 ● VEG­E­TAR­IAN For years, I re­sisted the urge to cook globe ar­ti­chokes – I won­dered if all that prepa­ra­tion was re­ally worth it. But while in Provençe, with time and pa­tience on our side, our fam­ily dis­cov­ered the joys of freshly pre­pared ar­ti­chokes. zest and juice of 1 le­mon 6 globe ar­ti­chokes (about 1.3kg) 400g spelt grains 2-3 ta­ble­spoons ex­tra-vir­gin olive oil 1 gar­lic clove, very finely chopped 1 ta­ble­spoon finely chopped rose­mary leaves 2 tea­spoons finely chopped oregano leaves 250g cherry toma­toes, halved 500g cooked can­nellini beans (about 2 cans), drained 2 cups baby rocket leaves 300g buf­falo moz­zarella, torn into chunks 1 long red chilli, de­seeded and sliced into very thin strips ½ cup basil leaves, torn 3 ta­ble­spoons pine nuts, toasted sea salt and black pep­per 1 Be­gin by pre­par­ing the ar­ti­chokes. Squeeze half the le­mon juice into a large bowl of wa­ter. Trim the ar­ti­choke stalks to about 3cm in length, then slice about 2cm off the top of each globe. Peel away and dis­card the outer two or three lay­ers of the ar­ti­choke un­til you get to the in­ner yel­low leaves, then trim around the stalk with a par­ing knife, peel­ing away the tough outer skin. Cut the ar­ti­chokes in half, care­fully re­move and dis­card the furry chokes and place the ar­ti­choke halves in the bowl of le­mon wa­ter to stop them brown­ing. 2 Bring a pot of salted wa­ter to the boil. Add the spelt grains and cook for 20-25 min­utes un­til ten­der. Drain. 3 Slice the pre­pared ar­ti­choke halves into thin wedges. Heat 1-2 ta­ble­spoons of olive oil in a large fry­ing pan over medium–high heat, add the gar­lic, rose­mary and oregano leaves and cook un­til fra­grant, about 30 sec­onds. Add the ar­ti­choke with a big pinch of salt and pep­per and sauté for 4-5 min­utes, adding a splash of wa­ter half­way through cook­ing, un­til ten­der. 4 Com­bine the toma­toes, can­nellini beans, spelt grains and rocket leaves and spread the mix­ture evenly over a large serv­ing plate or plat­ter. Dot the ar­ti­chokes, moz­zarella, chilli strips and torn basil over the salad, then add the le­mon zest and the re­main­ing le­mon juice. To serve, sea­son with sea salt and black pep­per, driz­zle with olive oil and scat­ter over the pine nuts.